There already are more than
40,000 types of rice that have been
documented throughout the world.
Besides white (refined) and brown
(whole grain) rice, options range
from red, purple and black to
striped varieties. According to
Kluger, dark purple and black rice
such as the Black Japonica have
more of a sweet, fruity flavor and
aroma with hints of grape and plum,
while reds tend to lean toward spicy
and earthy notes with a balance of
bitter and sweet.
The color in these varieties is a
sign that the rice is rich in beneficial
phytonutrients. To quantify just how
healthy these heirlooms are, Lundberg recently sent out samples of
each to be tested for antioxidant values. “With the deep purple of some
of our varieties, we believe the antioxidant values could be even higher
than blueberries,” said Kluger. Manufacturers are just beginning to
use these heirloom varieties in packaged goods, but this trend will
likely grow as product developers seek out ways to pack more health
benefits into everyday pantry items.
Colorful corn also is making a comeback, going beyond blue corn
chips to products such as Blue Corn Blueberry Cereal from Barbara’s
Bakery. SK Foods recently released its Crimson Red Corn, which won
the 2009 New Product Award in the Best Ingredient Category at the
All Things Organic Trade Show this past summer. This hybrid red corn
contains alerone, which allows the red color to remain intact during
food processing, as well as the gametophyte gene that prevents cross-contamination of other types of corn, including GMO-corn.
Going Against the Grain—Grain Alternatives
The gluten-free market also has driven the development of a variety
of non-grain based flours, many of which have additional health benefits. To this end, flour derived from pulses—lentils, peas, beans and
chickpeas—as well as from other legumes, such as peanuts and seeds
such as hemp and flax, are suddenly very popular for processors interested in taking baked products to the next trend level.
Pulse and other legume flours are not only superior to many grains
for protein, fiber, mineral and phytochemical content, except for soybeans, they are also low-impact crops that nitrogen-fix soil and require
less water to produce. This allows them to be grown organically with
